asian essentials: caramelized pork, rice with veggies

How To Make asian essentials: caramelized pork, rice with veggies

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  PREP/PREPARE
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  The Caramel Sauce
  Let us start with the caramel sauce. We are not making a thick sauce, like for pouring on top of ice cream, or for making caramel candy, but we are cooking the sugars in this manner to give the sauce a deep rich flavor, that cannot be achieved by just dissolving the sugar in the water.
  
  Take your time, and let it come up to the simmer slowly. If you cook it too fast and burn it, you will have to start all over again.
  
  I will say that this is one thing that cannot be substituted. It is central to the whole recipe.
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  The Pork
  I used pork in this recipe because it is the traditional protein to use; however, you could use beef or even chicken.
  
  For the pork, I would recommend something with a bit of fat in it, like the shoulder.
  
  If you are going for beef, a chuck roast would be perfect.
  
  Is chicken your thing? Then you would need dark meat (thighs). White meat will dry out in the long simmering process.
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  The Pineapple, and Juice
  The pineapple I used was a small can of Doles, chunky variety (8 ounces), and the 1/2 cup of pineapple juice needed for the sauce comes from the can.
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  The Coconut Water
  You can find coconut water at most grocers. The clear, liquid is found inside young, coconuts, and is consumed as a hydrating beverage and a source of electrolytes like potassium and magnesium.
  
  It does not make the sauce taste like coconut but imparts earthy/sweet flavor notes to this dish.
  
  If you cannot find it, or you just do not want to use it, substitute an equal amount of water.
  
  FYI: Do not confuse coconut milk, or coconut cream with coconut water, they are different products.
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  The Asian Sauce
  The traditional choice would be fish sauce, but you could use tamari sauce, lite soy sauce, or even liquid aminos. This ingredient is important because it helps to balance the sweetness of the sugar with the acerbity of the Asian sauce.
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  The Rice
  I lack any photos of cooking the rice, but it is fairly straightforward. Just follow the package directions, and I like to subtract about twenty percent of the water, so the rice is a bit firmer.
  
  As for the veggies, small dice, frozen work great. Carrots, peas, some broccoli, whatever you want.
  Put them out on the countertop about an hour before needed and allow to defrost.
  
  Then, in the last few minutes of simmering, toss them in, and you should be fine.
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  Gather your Ingredients (mise en place).
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  THE CARAMEL SAUCE
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  Add the sugar and water into a pot over medium heat.
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  Stir and allow it to come up to a slow simmer.
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  Continue to simmer until the sugar melts, and it looks like dark caramel.
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  THE PORK
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  Add all the pork ingredients.
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  Stir and adjust the heat so that it is simmering.
  
  I know that It does not look that great, but give it time.
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  Continue to stir and simmer until most of the liquid has evaporated and the pork is tender, about 1 to 1 1/2 hours.
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  The sauce should be clinging to the pork.
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  THE RICE
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  While the sauce is simmering add the rice and water to a pot.
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  When it begins to lightly simmer, cover and cook for about 18 – 20 minutes.
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  About 15 minutes into the cooking process, uncover, add the veggies, stir, then cover for 2 – 3 minutes, or until the rice fully cooked.
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  Add some rice to a bowl or plate.
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  Ladle on the pork, and garnish with the pineapple.
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  PLATE/PRESENT
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  I like to serve it with a small Asian salad, but that is up to you. Enjoy.
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  Keep the faith, and keep cooking.
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  Namaste’
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